This is one of those “salads” that you have as part of your meal so that you can really have two desserts…one with the meal (the strawberry pretzel salad) and one at the end of the meal. This “salad” was Jeffrey’s requested item for Easter this year. I do love the flavor combination so I was very happy to have it on the menu. (I would say that I was happy to make it for him but Jeffrey actually put it together himself while I was busy with some other activity on Saturday.) While this salad isn’t quite as much of a stretch of the term “salad” as my friend Amber’s “salad” which contains Snickers, it definitely falls into the category of a treath.

If you have never had this before, you really should give it a try. The sweet creaminess of the center, the sweetness of the strawberries and the saltiness of the crust make a perfect combination of sweet and salty that is very pleasing.  Do you have any “salads” that are a way to sneak a second desert into your meals?  What is your favorite?

Strawberry Pretzel Salad

Printer Friendly Recipe
2 1/2 cups crushed pretzels
3/4 cup butter
3 tablespoons brown sugar
1 (8-ounce) package cream cheese
3/4 cup powdered sugar
1 (8-ounce) container whipped topping (We used Cool Whip.)
1 (6-ounce package) strawberry jello
1 pound frozen strawberries (roughly chopped while still frozen)

Melt butter and combine with brown sugar. Add pretzels to the butter mixture and press into a 9X13 baking dish. Bake at 350 degrees for 3-5 minutes. Cream powdered sugar and cream cheese together. Add whipped topping and mix well. Spread over cooled pretzel crust. Dissolve jello in 2 cups boiling water. Once the jello is dissolved add the frozen strawberries. Stir until the strawberries are evenly distributed in the jello mixture. Pour the jello mixture over the cream cheese mixture. Chill until firm. (We make ours the day before and refrigerate overnight.) When ready to serve cut into squares and serve on small salad plates.